Our Favorite Desserts

Desserts

Plain Cake: A recipe from my Grandma Hanny

Margaret Fielding

My family loves this cake as a base for all sorts of things including trifle, strawberry shortcake, Boston cream pie (see recipe below), etc.

1/2 cup butter

2 eggs – beaten

2 cups flour

1 cup sugar

1/2 tsp. salt

1 cup milk

Flavoring

3 tsps. baking powder

Cream butter and sugar very well. Add the beaten eggs. Sift flour, baking powder, and salt together. Add dry mixture alternately with milk. Add flavoring last of all. (I usually use 1 tsp. vanilla and 1/2 tsp. rum flavoring.) Bake in 2 round pans or 1 oblong cake pan at 400 degrees F for 20 minutes.

Boston Cream Pie

Margaret Fielding

One of our family’s favorites

2 baked & cooled round layers of Plain Cake (see recipe above)

Jell-O French Vanilla Pudding or Cheesecake Pudding that has been made, refrigerated, and set-up

Chocolate Glaze

Place one layer of the Plain Cake on a cake plate (pedestal plate is preferred). Spread the French vanilla pudding over this layer but not down on the sides. Place the other cake layer on top of the pudding. Spread Chocolate Glaze on the top layer and let some of the glaze drizzle down on the sides of the cake. Refrigerate until ready to serve.

Grandmas Peach Cobbler
Marilyn Fielding
1 can or 1 qt sliced peaches
1 yellow cake mix
1/2 c melted butter
A greased 9x13 pan. Put peaches and juice into pan , Dry cake mix on top. Drizzle butter over top. Bake 350 for about 30 min.

Caramel corn
Sheree Baird
Very Good! Serves 12-14
2 2/3 c brown sugar
1 c white karo syrup
1 c butter
Mix the above together over medium heat. Boil to soft ball stage (about 7-10 min) Remove from heat and add 1 can eagle brand milkMix and stir over 1 large bowl of popped corn.

Fudge
Sheree Baird
Very Good!
In a big saucepan:
2 ½ c marshmallows
4 c sugar
1 can evaporated milk
Bring to boil for 7 min, always stirringTake off heat and add:
2 big Hershey’s bars
3c milk chocolate chips
2cubes butter
Beat with a hand mixer until smooth then add frozen marshmallows. Fills a sheet cakepan

Special Chocolate Truffles
Mindy Butler
I got this recipe out of a magazine and it’s amazing! yummy and low cal and low fat!
1 cup graham-cracker crumbs
2 tbsp frozen concentrated apple juice1 tsp vanilla extract
1 tbsp cocoa powder1 tsp cinnamon (or nutmeg)
2 tsp honey
Place crumbs in a blender or a food processor. Slowly add juice and 1/2 tsp vanilla until mixture forms a thick paste. Combine carob with cinnamon and spread in a shallow dish or pie plate. Divide and shape graham-cracker paste into 1-tbsp balls, then roll balls in powder and set aside to dry. Combine remaining powder mixture with additional carob powder to make 1 tbsp. Add honey and remaining 1/2 tsp vanilla and mix well. Drizzle over truffles and serve. Makes about 20 truffles. Nutritional analysis per truffle: 28 calories, 1 g fat (0 g saturated), 5 g carbs, 0 g fiber, 1 g protein

Hershey kiss peanut blossoms
Courtney Delgado
½ c shortening
¾ c peanut butter
1/3 c sugar
1/3 c brown sugar
1 egg
2 tbs milk
1tsp vanilla
1 ½ c flour
1 ¾ c Hershey kisses
1 tsp baking soda
½ salt
Additional sugar
Heat oven to 375. Beat shortening and peanut butter in large bowl until well blended. Add both sugars and beat until light and fluffy. Add egg, milk and vanilla, beat well. Combine flour, baking soda, and salt, gradually add to peanut butter mixture beating well until blended. Shape into 1 inch balls. Roll in additional granulated sugar and place on greased cookie sheets. Bake 8-10 minutes until lightly browned, and immediately place a kiss on top of each cookie pressing down lightly (Will cause cracking). Remove from cookie sheet to wire rack and cool completely.

Peanut Butter Chewies
Kristin Fielding
Here is one of my favorite treats.
6 cups corn flakes
1 cup corn syrup
1 cup sugar
1 cup peanut butter
optional: peanuts, coconut, chocolate chips
Bring sugar and corn syrup to a boil. Remove from heat and add peanut butter. Pour over corn flakes, peanuts, and coconut. Spread into a 9 x 13 pan and sprinkle on chocolate chips. Enjoy!

Macaroon Dessert
Mandy Best
1pkg macaroon cookies, smashed, mix with 16 oz cool whip. Put ½ in casserole pan then spread with ½ gallon raspberry sherbet. Top with remaining cookie cool whip mix.

Doughnuts
Melissa Monson
1 pkg. active yeast
1/4 tsp. cinnamon
1 c warm milk
1/4 tsp. nutmeg
1/2 c sugar
2 eggs
1 1/2 tsp.
salt
4 c flour
Roll out and cut with 3 1/2” cutter. Boil in oil

Carmel Pull-Aparts
Melissa Monson
1 pkg. refrigerator biscuits
1/4 c butter
1/3 c brown sugar
1/4 c nuts (opt.)
Pre-heat oven to 425. Cut biscuits in quarters. Melt the butter and brown sugar in the bottom of an 8” pan in the oven. Place biscuits on top of melted mixture. Bake for 12 min. Flip upside down and serve hot w/ice cream.

Danish Dessert
Melissa Monson
1 c sugar mixed with 4 Tbsp. cornstarch
Add:1 pkg. Koolaid (strawberry, raspberry, or fruit punch) and 2 c water.
Cook until thick, add fruit when warm or when cooled off. Serve over: Angel Food Cake, white cake, or Cheesecake.

Frrrozen Hot Chocolate: Serendipity’s Best Kept Secret
Mindy Butler
"The most famous dessert in New York is served at Serendipity 3, nestled in the heart of the Upper East Side. Frrrozen Hot Chocolate is a, icy-chocolate confection served in an enormous fishbowl-shaped goblet, garnished with a mound of fresh whipped cream and shaved chocolate, and accompanied by a mixing spoon and two straws. Here’s what the owners had to say about it… “It's famous, it's infamous, and it’s notorious. It has destroyed diets and led to love affairs. Marriages have been proposed over it, couples have been wed in it. People have traveled from all corners of the world for just one sip of our creamy, dreamy, icy blend of chocolaty goodness. For years, fans begged, pleaded, and offered firstborn sons for the recipe, but we guarded the formula with our lives. It was such a closely kept secret that not even the White House could gain access to it. Jackie Kennedy once requested the recipe so that it could be served at a gala evening at the While House. I offered to travel to Washington to make it myself, but when my security clearance didn't come through in time, I refused to hand over the secret formula — not even to the First Lady herself! But now, to thank our customers for fifty great years, we've finally decided to share the secret recipe with the world. The recipe yields one gigantic Serendipity-sized serving, which is perfect for sharing. Enjoy!”
Frrrozen Hot Chocolate: Serendipity’s Best Kept Secret
6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons store bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups iceWhipped cream
Chocolate shavings
Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature. In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!


Fresh Strawberry Cream Pie
Sheree Baird
2 ¼ to 3 cups sliced strawberries
2/3 cup sugar 1 tsp lemon juice
Dash of salt
1 pkg gelatin
½ cup water
1 cup whipped cream
Dissolve gelatin into water, fold strawberries into whipped creampur into pie shell and let sit overnight.

Cinnamon Jumbles
Margaret Fielding
One of my family’s favorite cookies. I always double or triple this recipe.
1/2 cup shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1 tsp. vanilla (I double this.)
2 cups flour
1/2 tsp. salt
1/2 tsp. soda
Cream shortening, sugar, & egg until fluffy. Add buttermilk. Stir in flour, salt, and soda. Drop spoonfuls 2 inches apart on lightly greased cookie sheet. Sprinkle tops with a mixture of 2 Tbsp. sugar and 1/2 tsp. cinnamon. Bake at 375 degrees for 8 – 10 minutes until lightly browned.

Fresh Peach Pie
Margaret Fielding
2 cups boiling water
1 1/2 cups cold water
2 1/3 cups sugar
3/4 cup corn starch
1/8 tsp salt
3 ounce package orange Jello
1/4 cup lemon juice enough peach slices for 3 pies
3 pre-baked shells whipped cream
Mix cold water, sugar, corn starch, and salt together into a paste & add to boiling water:
Bring to boil & boil for 3 minutes. Add package of orange Jello & boil 1 minute. Remove from heat & add lemon juice. Cool in fridge. Beat cooled mixture well, then add enough peach slices for 3 pies. Pour into 3 pre-baked shells. Refrigerate until pies set up. To serve: top with whipped cream.

FROZEN YOGURT PIE
Sheryl Koon
2 C heavy cream ¼ c sugar
2 (8oz) yogurt 1 baked crumb crust
Whip cream and sugar. Fold in yogurt. Spoon into Crust. Freeze until firm, abt 4 hrs. Remove 30 min before eating.

Chocolate Walnut Squares
Annika Davey
1 c butter, softened
2 c sugar
4 eggs, lightly beaten
1 TBS vanilla
2 c flour
1/2 tsp salt
2 c chopped walnuts
2 squares (1 oz. each) unsweetened chocolate, melted
Frosting:
5 TBS flour
1 c milk
1 c butter, softened
1c powdered sugar
2 tsp vanilla
Cream butter and sugar together. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of the batter into a greased 13x9x2 pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan. Bake at 350 for 30-35 min. or until cake tests done. Cool completely. For frosting, mix flour and milk in a saucepan. Cook and stir over med. heat until a thick paste forms, about 10 min. Cool completely. Cream cutter and powdered sugar in a bowl. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 min. Frost the cake and refrigerate.

Janeen’s Chocolate Fondue
Liz Fielding
2 cups semi-sweet chocolate chips
1 cube butter
1 tsp vanilla
2 cups powdered sugar
1 ½ cups sweetened condensed milk
Melt chips and butter over low heat. Add sugar and milk. Boil for five minutes stirring constantly. Add vanilla. Serve with all of your favorites – strawberries, bananas, angel food cake, marshmallows, etc.

Cool Dessert
Sheree Baird
Very Good!
½ gal pineapple sherbet 2 packages frozen sweetened berries
2 bananas cut up ½ bag mini marshmallows nuts (opt)
Mix and refreeze

Frozen Ice Cream Dessert
Sheree Baird
Make a graham cracker crust in a 9x13.
Soften ½ gal vanilla ice cream, put on crust and freeze.
Boil ½ c pineapple juice, ¼ c cornstarch, 1 c sugar until thick
Mash 2 c strawberries or raspberries and add to juice mixture. Pour on e ice cream and freeze again.

Peach Cobbler
Liz Fielding
1 cup flour (white or wheat) 1 cup brown sugar ½ cup shortening
1 cup quick oats ½ tsp salt
Mix together until crumbly. Put ½ on bottom, ½ on top of peach mixture. Drain juice from quart or can of peaches (I use two 15-oz cans) into small saucepan. Boil and thicken with 3 tablespoons cornstarch dissolved in a little juice. Remove from heat. Add 1 tablespoon lemon juice and cut up peaches. Bake at 325 for 45 minutes in 8x8 baking dish.

Chocolate/Coconut Cream Cheese Delicious
Heather Astle
1 1/4 c. graham crackers
2 Tbs. sugar
6 Tbs. Butter
Mix together for the crust
1 8oz. cream cheese
1 c. powdered sugar
Beat together and then add 12 oz. cool whip and mix in with cream cheese mixture.
Poor into the graham cracker crust.1 pkg. chocolate pudding 1 pkg. coconut pudding Mix with 3 c. milkPour on top of cream cheese and refrigerate until set up. Enjoy!

Lorraine's No-Bake Cheesecake
Mandy Simmons
2 Envelopes Knox Unflavored Gelatin
1tsp vanilla
1 c sugar
½ Cup Graham Cracker Crumbs
2 eggs separated
¼ tsp salt
1 c cool whip
1 tbs sugar
1 c milk
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp grated Lemon Rind
3 Cups (24 oz) Creamy Cottage Cheese
2tbs melted margarine
1tbs lemon juice
Mix together gelatin, sugar, and salt in top of double boiler. Beat together egg yolks and milk. Add to gelatin mixture. Cook over boiling water stirring constantly, until gelatin is dissolved and mixture is thickened (about 10 minutes). Remove from heat and add lemon rind. Let mixture cool. When cool, stir in sieved cottage cheese, lemon juice and vanilla. Chill. Stir occasionally until mixture mounds. Fold in cool-whip and two stiffly beaten egg whites. Turn into crust. Refrigerate until set.
Crust:
Mix graham cracker crumbs, sugar, cinnamon, nutmeg and melted butter. Mix well with a fork. Press crumb mixture into a 9"X13" pan.

No-Bake Blueberry Cheesecake
Liz Fielding
“This is rich in flavor!”
Filling:
1 can sweetened condensed milk 1 8-oz package cream cheese ¼ cup lemon juice
Graham cracker crust:
1/4 cup butter
¼ cup sugar
1 pkg. crushed graham crackers
Topping: blueberry pie filling
Cream ingredients together – a blender works well. Pour into pie dish prepared with a graham cracker crust Top with blueberry pie filling and refrigerate for 2 hours.

Classic NY Cheesecake
Mindy Butler
1 cup graham cracker crumbs
3 tbs flour
3 tbs sugar
3 tbs butter (melted)
1 cup sugar
1 tsp vanilla
1 cup sour cream
4 eggs
5 8 oz packages of cream cheese
Mix crumbs 3 tbs butter and sugar together and mix into bottom of 9 in pan. Bake at 325 for 10 minutes. Mix cream cheese, 1 cup sugar, 3 tbs flour, vanilla and sour cream. Fold in eggs 1 at a time on low speed. Pour onto crust and bake at 325 until center is set. Refrigerate 4 hours. Enjoy!

Individual Cheesecakes
Liz Fielding
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
2 eggs
2 tsp. lemon juice
1 tsp. vanilla vanilla wafer cookies
Beat together all ingredients except wafers until smooth. Place baking cups in muffin tins. Put one vanilla wafer round side up in each cup. Fill with cream cheese mixture 2/3 full. Bake at 350 degrees for 20 minutes. The won't look done, but they are. They will cave in as they cool. Refrigerate at least 3 hours. Top with any flavor filling (cherry, blueberry, etc.). Chill until served.

Crème Fraîche Cheesecake with Honey Roasted Pineapple
Mindy Butler
Tangy crème fraîche and a pineapple topping take cheesecake to an entirely new level.
Crust: 1 c graham cracker crumbs 1/4 c butter, melted 1 tbs sugar
Filling:
3 8-oz pkgs cream cheese, room temp 1 c sugar 1 tbs vanilla
2 large eggs 3/4 cup crème fraîche or sour cream
Topping:
1 pineapple, peeled, cut into 1/2-inch-thick rounds, cored
1 c water 1/4 c honey 2 tbs sugar
For crust: Preheat oven to 350°F. Blend all ingredients in bowl. Press mixture over bottom of 9-inch-diameter pan Bake until golden(12 minutes) cool.
For filling: Beat cream cheese in large bowl until fluffy. Gradually beat in sugar and vanilla. Beat in eggs 1 at a time. Mix in crème fraîche. Transfer filling into crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of cheesecake pan. Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. For topping: Preheat oven to 400°F. Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.) Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

Snack Cake
Marilyn Fielding
1 dry cake mix, any flavor (I like chocolate)
1/3 cup melted butter
2 eggs
Mix together and pat into a 9 x 13 pan. Pour 1 can of sweetened condensed milk over the cake. Sprinkle chocolate chips, crushed nuts and coconut over the milk. Bake about 30 min at 350. Cook and cut into squares

Toffee Bars
Robyn Astle
1 c. butter
1 c. flour
1 c. brown sugar
1 c. oatmeal
½ c. white sugar
2 tsp. vanilla
2 eggs
1 c. choc. chips
1 c. nuts
Mix all together and spread into a 9x13 pan. Bake at 350* for 25 to 30 min. Pie Crust Heather Astle2 c. flour 1 tsp. salt 2/3 c. oil 1/3 c. milkMix together milk and oil. Mix together with flour and salt mixture. Roll ½ out on wax paper and make pie crust. Bake at 425* --10 min. for single crust

Cream Pie
Heather Astle
2/3 c. sugar
3 c. milk
1/4 c. cornstarch
4 egg yolks, beaten
½ tsp. salt
2 Tbs. butter softened
2 tsp. vanilla
3/4 c. coconut or bananas
1-2 tsp. extract--coconut or bannana
Mix sugar, cornstartch, and salt in ½ quart saucepan. Stir in milk gradually. Cook over medium heat stirring constatly until mixture thickens and boils. Boil and stir 1 min. Stir at least ½ of hte hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 min. Remove from heat. Stir in butter, vanilla, and extract. Add coconut or cool a little then add bananas. Pour onto pie shell and refrigerate.

Hot Fudge Topping
Robyn Astle
1 cube butter
3 c. powdered sugar
3 squares unsweetened baking chocolate
1 can canned milk
Mix together and bring to a boil. Boil for 2 min and then let cool. Itwill thicken as it cools down.

Black Bottom Cupcakes
Robyn Astle
1 ½ c. flour
½ tsp. salt
1 tsp. soda
1/3 c. oil
1 tsp. vinegar
1 c. sugar
1/4 c. cocoa
1 c. water
Cream together sugar and oil. Sift together all dry ingredients. Addalternately with water and vinegar.
1 8oz. pkg cream cheese
1 egg
½ c. sugar
1/8 tsp.
salt
1 ½ c. choc. chips.
Cream all ingredients together adding choc. chips last. Fill cupcake papers 1/3 full with cake mixture. Top with a teaspoon or 2 of cream cheese mixture. Bake at 350* for 25 to 30 min.

Banana Splits
Sheryl Koon
3 lg bananas
1 c chopped walnuts
½ c margarine
1 ½ pkg graham crackers
½ gallon ice cream
8 oz cool whip
1 bottle hot fudge topping
Layer: Crackers and margarine, sliced bananas, Ice cream to cover bananas. Sprinkle nuts on top, then hot Fudge sauce. Top with cool whip. Freeze.

Oatmeal Chocolate Chip Cake
Kristin Fielding
This is one of my favorite recipes submitted in the Smoot, WY recipe book by Robyn Astle.
1 3/4 c. boiling water
1 c. uncooked oatmeal
1 c. white sugar
1 c. brown sugar
1/4 c. cocoa or more
2 eggs
1 3/4 c. flour
1 tsp. soda
1/2 c. margarine
1/2 pkg. chocolate chips
Pour water over oatmeal. Let stand 10 minutes. Add sugars and margarine. Stir. Add eggs and dry ingredients. Pour in 9 x 13 inch pan. Sprinkle with chocolate chips and nuts (if desired). Bake 40 minutes at 350 degrees. No need to frost.

Carrot~Orange Cake with Cream Cheese Frosting
Mindy Butler
1 1/2 cups vegetable oil
1 cup (packed) golden brown sugar
1 cup sugar
4 large eggs
1/3 cup orange juice
1 tablespoon grated orange peel
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups finely grated peeled carrots
1 cup raisins
Frosting:2 8-ounce package cream cheese, room temp
1 cup (2 sticks) unsalted butter
6 tablespoons orange juice
2 teaspoons grated orange peel
5 cups powdered sugar, sifted
For cake: Preheat oven to 325°F. Lightly butter and flout your baking pan. Beat oil and both sugars in large bowl. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins. Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes.
For Frosting: Beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
Finishing: Cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using a spatula, spread remaining frosting over top and sides of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature. Serves 12.

Luscious Jello
Sheryl Koon
1 lg pkg cook and serve Banana Cream pudding 2 cup milk.
cook and let set 10 min.
1 sm pkg strawberry jello mixed with 2 c boiling water
Whip all of the above together
Pour into a container and let set overnight in a 8x12 dish, Then spread on top:
1 sm pkg instant banana pudding 1 cup milk 1 8 oz carton of cool whip.

Cool Dessert
Sheree Baird
Very Good!
½ gal pineapple sherbet 2 packages frozen sweetened berries
2 bananas cut up ½ bag mini marshmallows nuts (opt)
Mix and refreeze

Frozen Ice Cream Dessert
Sheree Baird
Make a graham cracker crust in a 9x13.
Soften ½ gal vanilla ice cream, put on crust and freeze.
Boil ½ c pineapple juice, ¼ c cornstarch, 1 c sugar until thick
Mash 2 c strawberries or raspberries and add to juice mixture. Pour on e ice cream and freeze again.

7 Layer Dessert
Sheryl Koon
CRUST:
1 c flour, 1 c nuts, 1 cube butter, 2 TBS sugar. Bake 10 min.
MIX: 1 8 oz cream cheese, 1 c powdered sugar, 1 cup whipped cream
Put on top of the crust. Add 1 (6 oz.) pkg instant chocolate pudding, next layer 1 (6 oz)
Pgk vanilla instant pudding, top layer whipped cream. Then sprinkle with coconut.

Raspberry Pudding Cake with Vanilla Sauce
Mandy Simmons
This is excellent served with vanilla sauce. I'll admit this is not one of my favorites but my mother in law LOVES it
1/2 cup sugar
1 ¼ tablespoon all purpose flour
3 teaspoons baking powder
1 egg, beaten
1 cup milk
2 tablespoons oil
1 ½ teaspoons vanilla
2 cups raspberries, fresh or frozen, thawed
Beat together egg, milk, vanilla, and oil. Sift dry ingredients together and mix into egg and milk mixture, beating 2 minutes. Pour batter into greased and floured 8" or 9" square pan. Sprinkle raspberries over top of batter. Bake at 375 degrees for 25-35 minutes. Serve with Vanilla Sauce if desired.
Vanilla Sauce: 1 cup Sugar, 2 tablespoons corn starch, 1 cup water - mix & boil. If too thick, add more water. Add 1 teaspoon Vanilla & 1 tablespoon butter. Makes 6 servings

Apple Pie Filling
Mandy Simmons
Makes: 6 - 7 Quarts
Bring to a Boil :
4 ½ Cups Sugar
1 Cup Corn Starch
2 tsp Cinnamon
¼ tsp Nutmeg
Sprinkle Clove Powder
10 Cups Water
3 TBS Lemon Juice
2-3 Drops Yellow Food Coloring (optional)
Pack bottles tight with apples. Pour juice overtop. Cold pack can 10 - 15 min.

Peach Pie
Liz Fielding
Crust:
2 c. flour 1/2 tsp. salt 2/3 c. shortening
Combine and then cut this together with a pastry cutter until it looks similar to cornmeal. Then add one at a time: 6-7 T. cold water
You may not need all of the water, just add until the dough is moistened and sticks together. The dough should be moistened only enough to form a ball. Working the dough too much will make a tough crust. Divide into two balls, wrap in plastic wrap and refrigerate while you make the filling.
Filling:
4-5 large peaches (peeled and sliced) 1/2 c. sugar 3 T. flour
Mix flour and sugar together then pour onto peaches and stir until evenly coated. Then add: 1/8 tsp. almond extract
Sprinkle over peaches and stir until evenly coated. Roll out the crust (top & bottom) between two pieces of wax paper or plastic wrap. Place the bottom crust in the pie pan, pour in the filling, put on the top crust and seal the edges. Cut a few holes in the top crust for ventilation. Bake at 375 degrees for 55 minutes. Good hot or cold!


Easy Cream Pies
Liz Fielding
2 small boxes of instant pudding (3.4 oz) Banana Cream, Coconut Cream, Chocolate Cream, etc.
1 ½ c. milk
Whip together until well blended. Add one 8 oz. container of light cool whip. Pour into one prepared pie crust. For “chocolate” use chocolate fudge pudding, sprinkle oreo cookie crumbs on top or chocolate curls. For “banana cream” slice bananas in bottom of crust, use more cool whip on top of pie. For “coconut cream” use that flavor of pudding mix and add more coconut inside and sprinkle on top.


Easy no-bake Cheesecake
Liz Fielding
8 oz. cream cheese ½ c. sugar 8 oz. cool whip
Pour into graham cracker crust (1 pkg. graham crackers, ¼ c. sugar, ¼ c. butter) and refrigerate. Use desired topping (cherry, blueberry, etc.).